It’s time, Simba.
Finally. FINALLY. You’ve made all your subsequent layers. You’ve graduated to the big leagues, friends, and victory. Victory has never tasted so sweet.
Yes, friends. You thought it would never come. But now you’ve made Lucky Peach‘s Arnold Palmer Cake. This is it.
After the first round! The clear thingy is a strip of acetate, which is kind of like that overhead projector paper your teacher used when you were in elementary school. It’s basically the backbone that makes it possible for your cake to be so tall.
Pop that sucker (pan and all) into the freezer. Let’s face it, it’ll only be taking up space for like 3 days until you & all your friends nom it in a single sitting. Please disregard the frozen veggies and chicken.
1 recipe Lemon Tea Cake
60g (1/4 C) Bitter Tea Soak
1.5 cups berry jelly, blended in an immersion blender so it’s spreadable (or you can spoon mix it.
400g (1 3/4 C) Lemon Mascarpone
150g Almond Tea Crunch (use the rest as an ice cream topping!)
1 6 x 20″ strip of acetate
parchment paper or Silpat (Silpat pictured above)
6″ cake ring
BUILD THAT PUPPY!
- Invert sheet pan of Lemon Tea Cake onto a cutting board and peel off the Silpat from the bottom of the cake
- Use cake ring to stamp two circles out of cake (pictured above). You’ll use the “scrap” to from the bottom layer of the cake.
- Clean cake ring and Silpat. Place ring in center of sheet pan lined in parchment or Silpat.
- Use fingers to tamp the scrap together into a flat, even layer inside of the cake ring.
- Using pastry brush, brush bitter tea soak onto the layer (make sure it’s good and covered).
- Use the back of a spoon to spread 1/2 the lemon mascarpone over the base of the cake. Sprinkle 1/2 the almond tea crunch evenly across the layer of lemon mascarpone. Lastly, use the back of a spoon to spread 1/3 of the jelly as evenly as possible over the crunch. **Note: this was a pain in the butt and didn’t turn out evenly for my cake. Don’t stomp your foot like a toddler. No one noticed when they were devouring the cake**
- Repeat the process of building the first layer, using one of the complete cake rounds as a “base.”
- Nestle the remaining cake round on top of the second layer of jelly. (If desired), cover the top layer of cake with remaining 1/3 of the jelly, and spread it in an even layer.
- Transfer the cake, sheet pan and all, to the freezer. It needs AT LEAST 3 hours to set, and it will keep for up to 2 weeks in the freezer.
- When you’re ready to serve this bad boy, pull the sheet pan out of the freezer. Using your fingers, pop the cake out of the cake ring (it might take some finessing). Put it on a cake stand and let it defrost. It’ll take 3 hours to defrost at room temp, 6 hours in the fridge.
The cake will keep for up to 5 days in the fridge.